Among the highlights of the Show�s culinary programming are the debut of the �Restaurant Futurists� educational conference and the addition of the Indian Rock Produce Great American Salad Toss. In addition, the return of the IH/M&RS Chefs� Competitions, the IH/M&RS �Demonstration Kitchen,� and the �Salon of Culinary Art� organized by the Société Culinaire Philanthropique will round out the IH/M&RS culinary calendar. (The complete IH/M&RS Culinary Schedule)

�Restaurant Futurists,� a two-day conference for restaurant and culinary professionals, will present 18 educational sessions highlighting trends impacting the culinary industry. Among the roster of industry luminaries who will be leading the seminars are Alan Stillman of Smith & Wollensky, John Mariani of Esquire Magazine, Shelly Fireman of Shelly�s New York, Alex Von Bidder of The Four Seasons and Michael Whiteman of Joe Baum/Michael Whiteman Associates. 

Emerging currents in upscale dining, hot new restaurant concepts, and the �Fresh Taste in New York� culinary samplings from the newest �Big Apple� restaurants (for an additional fee of  $70.00) are just a few of the program�s offerings. 

�Restaurant Futurists� will offer solid foodservice business information � with topics including cutting-edge technology, human resource solutions, dining trends, and the future of restaurant design and marketing. The program, sponsored by Freshnex.com, is complimentary to IH/M&RS attendees.

The Indian Rock Produce Fifth Annual Great American Salad Toss will be part of the IH/M&RS for the first time in 2000, running Tuesday, November 14, at the Javits Center. Some 24 chefs from across the country are invited to submit original recipes using a variety of seasonal greens, and challenged to create the ultimate salad. The Great American Salad Toss finalists are chosen on the basis of creativity and use of ingredients, and are then invited to prepare their dish for a panel of judges. The 2000 event will benefit the James Beard Foundation.

Chefs from 14 states and the United Kingdom have been selected to compete in the Fifth Annual IH/M&RS Chefs� Championships, which will take place over the four days of the 2000 Show. Notable chefs competing in the Championship include Master Chef Noel Cullen, PhD., CMC, AAC, President of the American Culinary Federation and Chairman of the School of Hospitality, Boston University; Daniel Scannell, CEC, Executive Chef, Oak Hill Country Club (member of the ACF National Culinary Olympics Team); Peter Timmons, Executive Chef, Greenbrier Hotel (a member of the European Master Chefs Society); Robert Minniti, Restaurant Chef, Harrah�s Casino & Resort; Dan Kish, Culinary Arts Instructor, Culinary Institute of America and Matthew Mantini, CEC, Corporate Chef, Sodexho/Marriott Services. These chefs, and more than 50 others, will compete in nine, live cooking flights, for more than $22,000 in cash prizes and American Culinary Federation (ACF) certification points. Competition categories include salmon, pasta, duck, seafood, beef, veal, patisserie and apprentice. The 2000 Chefs� Championships also will feature the Fourth Annual �New York Firefighters Challenge,� which pits teams from firehouses in New York City�s five boroughs against one another in culinary competition.

The 132nd Annual Salon of Culinary Art, organized by the Société Culinaire Philanthropique, will offer some 150 master chefs, pastry chefs, bakers, butchers and apprentices from around the world an opportunity to compete for prizes including The Medal of the French Government and the Marc L. Sarrazin Trophy. The exhibit, which showcases competitors� culinary and decorative skills, includes buffet tables, decorated fish and poultry, pastry works, spun sugar, cocoa painting, wedding cakes, centerpieces and other artistically prepared foods.

The IH/M&RS Demonstration Kitchen, which is hosted by Food Arts magazine and presented in conjunction with the Salon of Culinary Art, will feature daily live demonstrations by top chefs and pastry chefs from around the world.  New features in 2000 are the team format and pastry focus. Each chef will prepare a signature dish, and tastings will be offered at the program�s conclusion.  
The IH/M&RS will feature some 2,000 exhibitors in 12 distinct product sections: Advertising & Promotion; Cleaning & Maintenance; The Environment; Food & Beverage; Foodservice Equipment & Supplies; Fitness, Leisure & Entertainment; Franchise, Finance & Management; Furnishings & Fixtures; Guest Amenities & Services; Tabletop; Technology; and Uniforms, Linens & Beddings.  More than 58,000 trade attendees are expected. 
 
 

 IH/M&RS Culinary Schedule

85th Annual International Hotel/Motel & Restaurant Show Jacob K. Javits Convention Center November 11-14, 2000 Saturday, November 11, 2000 9:45 a.m. - 10:00 a.m. Crystal Palace Lobby IH/M&RS Opening Ceremony/Editors� Choice Awards for Best New Products Welcome and opening remarks by Robert A. Holt, Chairman of the 2000 IH/M&RS Board of Directors.  As part of the Opening Ceremony, The Editor�s Choice Awards for Best New Products will be presented.  Winners in five categories -- Amenities; Technology; Foodservice Equipment & Supplies; Furnishings & Fixtures; and Food & Beverage � will be recognized, and the Kenneth F. Hine "Best of Show" Award will be presented. 10:30 a.m. � 11:30 a.m.    Chefs� Championships Level 1, Competition Area Apprentice Competition � sponsored by Con Edison Anthony Carcatera � Bay Shore, NY Stephen Asprinio, Culinary Institute of America � Hyde Park, NY Jennifer Brown, New England Culinary Institute � Essex Junction, VT Bradley Scott Domalsewski, The Thirsty Mallard � Forked River, NJ 11:00 a.m. � 12:30 p.m.    Demonstration Kitchen Level 1, Salon of Culinary Art �Cooking Sugar: As Decoration and Dessert� Laurent Carratie, pastry chef, The Regent Wall Street � New York City Morand Dare, pastry chef, BR Guest, Inc. � New York City Don Holtzer, pastry chef, Marriott-Wardman Park � Washington, DC Joe Murphy, pastry chef, Gotham Bar & Grill � New York City 12:15 p.m. � 1:15 p.m.    Chefs� Championships Level 1, Competition Area Pasta Competition � sponsored by Walker Foods Franco Brattoli, Columbia Inn � Montville, NJ Robert Burt, Executive Dining Room � Bronx, NY Timothy Clinton, Flik International, Bear Stearns � Brooklyn, NY James Lauser, Hilton Christiana Wilmington � Newark, NJ Eric Pellizzari, New York Restaurant School � New York, NY Robert Minniti, Harrah�s Casino & Resort � Atlantic City, NJ 2:00 p.m. � 3:00 p.m.     Chefs� Championships Level 1, Competition Area Pastry Competition � sponsored by Hazelnut Council Jonathan Batzer, 64 Greenwich � Greenwich, CT Robert Ellinger, Baked to Perfection � Port Washington, NY Philippe Kaemmerle, New York Restaurant School � New York, NY Daniel Scannell, Oak Hill Country Club � Rochester, NY John Hall, Sierra Tucson � Tucson, AZ Mark Hellerman, New York Restaurant School � New York, NY 2:00 p.m. � 3:30 p.m.     Demonstration Kitchen Level 1, Salon of Culinary Art �Avant-garde Pastry: New Flavors, Ingredients and Techniques� Jose Ramon Andres, chef/partner, Jaleo - Washington, DC Philippe Conticini, chef and pastry chef, Petrossian - New York City and Paris Steve Klc, pastry chef, Pastryarts.com � Washington, DC Sunday, November 12 10:30 a.m. � 12:00 p.m.    Chefs� Championships Level 1, Competition Area The New York Firefighters� Challenge Fire departments from New York City�s five boroughs will compete against each other in the 4th annual New York Firefighters� Challenge. 11:00 a.m. � 12:00 p.m.    Demonstration Kitchen Level 1, Salon of Culinary Art Veal Demonstration Erik Blauberg, executive chef, 21 � New York City Amy Blauberg, executive sous chef, 21 � New York City 12:30 p.m. � 1:30 p.m.    Chefs� Championships Level 1, Competition Area Salmon Competition Marc Lombardini, Candle Light Inn � Catonsville, MD Paul Bloxham, Food N� Stuff � London, England Joe Ciminera, Gurneys Inn � Montauk, NY Brent Wertz, Mohonk Mountain House � New Paltz, NY Keith Armstrong, Piping Rock Club � Locust Valley, NY Dennis Lake, Restaurant 64 � Greenwich, CT 1:00 p.m. � 2:00 p.m.     Demonstration Kitchen Level 1, Salon of Culinary Art Salmon Demonstration Rick Moonen, executive chef, Oceana � New York City 1:00 p.m. � 2:00 p.m.     Chefs� Championships Level 1, Competition Area Chicken Competition � sponsored by McCormick & Co. David Kamen, Culinary Institute of America � Hyde Park, NY Dan Kish, Culinary Institute of America � Hyde Park, NY Jerry Reveron, Eurest Dining Services � Naugatuck, CT Jamie Keating, Milliken & Company � LeGrange, GA Dean Thomas, New England Culinary Institute � Essex Junction, VT Alphonse Lanza, Renaissance Hotels & Resorts � White Plains, NY 1:00 p.m. - 2:00 p.m.     Restaurant Futurists Conference Room 1E12/13 Restaurant Futurists: Looking Back, Looking Forward Michael and Ariane Batterberry of Food Arts will introduce conference objectives and discuss the theme, �Looking Back, Looking Forward.� Examining the two great ages of upscale dining: the Gilded Age of the turn of the century, interrupted by Prohibition and the emerging Golden Age today.  Who are the visionaries and what are the trends driving it? 2:15 p.m. - 2:50 p.m.     Restaurant Futurists Conference Room 1E12/13 Hey, Look What�s Coming, Coast to Coast John Mariani, restaurant columnist, tells how he surveys the hot new restaurant concepts coast-to-coast for his annual report on the best new restaurants for Esquire Magazine.  According to Mariani, it�s not a matter of picking new clones from last year�s hits, but finding truly distinctive and unique qualities for each new pick. He outlines what he looks for in a new restaurant. 3:00 p.m. � 4:00 p.m.     Demonstration Kitchen Level 1, Salon of Culinary Art Duck Demonstration Anthony Bourdain, executive chef, Les Halles � New York City 3:00 p.m. - 4:05 p.m.      Restaurant Futurists Conference Room 1E12/13 The New York Restaurant Impresarios Welcome You This exchange will be dedicated to what�s new in the industry, specifically in New York City as well nationwide trends, via a dialogue with visitors from around the country. Speakers will include Alex Von Bidder of The Four Seasons, Zane Tankel of Apple-Metro, Inc., Shelley Fireman of Shelly�s New York, Alan Stillman of Smith & Wollensky and Joe Bastianich. 3:00 p.m. - 4:30 p.m.       Catering Room 1E09 Future Trends & Developments in the Catering Industry Now that the millenium is here, what does the future hold for the catering industry?  John Antun, Ph.D. of the National Restaurant Institute at the University of South Carolina will present a two part program: Part one will include a dynamic and fast paced presentation on the �trendista� and what researchers are predicting for the foodservice and catering industry.  Part two will include a round table panel of successful caterers discussing opinions and future trends. Panelists will include Ron Stytzer of Be Your Own Guest Caterers, John Fellin of Bruno�s on the Boulevard and Tony Panza of Panza�s Restaurant, Inc. 4:15 p.m. - 4:30 p.m.     Restaurant Futurists Conference Room 1E12/13 What�s �Fresh� in New York!  Exciting new restaurants on the New York scene, selected and described by Michael Batterberry in preparation for the evening�s �Fresh Taste of New York,� sponsored by Freshnex.com. 4:30 p.m. � 5:30 p.m.     Restaurant Futurists Conference South Concourse Italian Wine Tasting Toast the opening day of the Conference by sampling premium Italian vintages from the Region of Lazio (sponsored by the Regional Department of Agriculture).  Learn from our expert sommelier about pairing Lazio�s wines with foods. 5:30 p.m. to 8:00 p.m.     Restaurant Futurists Conference South Concourse A Fresh Taste of New New York Restaurants  A �Fresh Taste� to be conducted as a taste-around in the Jacob K. Javits Convention Center.  Selected from the most interesting new restaurants in the world�s most exciting restaurant town, these entries into the Big Apple�s dining scene will do their all to stimulate guests� palates.   Sponsored by Freshnex.com. Additional cost of $70. Monday, November 13 9:30 a.m. - 11:00 a.m.     Restaurant Futurists Conference Room 1E12/13 A Matter of Degrees, In Two Parts: Of Critical Importance: Food Safety Now and Tomorrow G. Peter Healy presents the most important changes in the 2001 FDA HACCP Code, including how computers play an increasingly important role in controlling costs, food safety and quality. The Present and Future of Cook/Chill � When It�s Right and When It�s Not A panel of experts will discuss techniques and possibilities, moderated by expert practitioner Bill Doyle of New York Presbyterian Hospital. 9:30 a.m. - 11:00 a.m.     Restaurant Futurists Conference Room 1E11 The One Industry Where Age Doesn't Matter! A Testimonial by Joseph Amendola Industry icon Joseph Amendola invites Show attendees to join him in a celebration of the industry of agelessness, and gives his personal tips on how to keep it going strong along the way. Amendola, is still working at age 80 with Fessel International, hospitality industry consulting firm; Ambassador for The Culinary Institute of America, where he has worked for more than 50 years; and Ambassador for Freshnex.com. 10:30 a.m. � 11:30 a.m.    Chefs� Championships Level 1, Competition Area Duck Competition � sponsored by More Than Gourmet Ralph Feraco, Nassau Country Club � Glen Cove, NY Jeffery Ward, Pennsylvania Culinary � Pittsburgh, PA Craig Henne, The Seawane Club � Hewlett Harbour, NY Tafari Campbell, Tower Club � Woodbridge, VA Jill Patricia Conklin, Walter�s La Locanda Del Coccio � Providence, RI Noel Cullen, President of American Culinary Federation � Boston, MA 10:30 a.m. � 12:00 p.m.    Demonstration Kitchen Level 1, Salon of Culinary Art �Contemporary Wedding Cake As Artistry� Margaret Braun, Margaret Braun Cakes + Sugar Objects � New York City Martin Howard, Martin Howard Specialty Cakes � New York City Ron Ben-Israel, Ron Ben-Israel Cakes � New York City 11:00 a.m. - 12:30 p.m.     Restaurant Futurists Conference Room 1E12/13 Technology Is the Sonic Boom You Hear  This session will explore the revolutionary changes E-commerce will bring to the culinary industry. Moderated by Greg Belanger of Freshnex.com, a sponsor of Restaurant Futurists, the panel will include a mix of Internet companies that support the foodservice industry, operators and suppliers. 12:30 p.m. � 1:30 p.m.    Chefs� Championships Level 1, Competition Area Beef Competition � sponsored by CAB/DeBragga & Spitler David Rivera, Mohegan Sun Casino � Oakdale, CT Jim Alexander, Myers Park Country Club � Charlotte, NC Neil Trimper, Smoke Rise Club � Kinnelon, NJ Matthew Mantini, CEC, Sodexho/Marriott Services � Bridgeville, PA Richard Werner, The Creek Club � Locust Valley, NY Michael Louchen, The Tauton Press � Newtown, CT 12:30 p.m. � 2:00 p.m.    Demonstration Kitchen Level 1, Salon of Culinary Art �Dynamic Duos: Chocolate Dessert and Wine Pairings� Eric Bedoucha, pastry chef, Lutece � New York City and Las Vegas Patrice Caillot, pastry chef, Le Cirque 2000 � New York City D. Jemal Edwards, pastry chef, One if by Land, Two if by Sea � New York City Paul Grieco, beverage director, Gramercy Tavern � New York City 2:00 p.m. � 3:00 p.m.     Chefs� Championships Level 1, Competition Area Veal � Team Competition � sponsored by Ace Endico Michael McDole, ACF Northern NJ Chapter, Crystal Plaza � Livingston, NJ Karen Williams, Bay Harbor Yacht Club � Bay Harbor, MI William McDonough, Glen Head Country Club � Glen Head, NY Peter Timmons, Greenbrier Hotel � Springs, WV Frank Constantino, New York Technical College � Brooklyn, NY Thomas Recinella, CEC, SUNY Delhi College of Technology � Delhi, NY 2:30 p.m. - 4:00 p.m.      Restaurant Futurists Conference Room 1E12/13 It�s the Look!  The New Look  Design in the Millennium and Beyond. Michael Adams, editorial director of Hospitality Design, moderates a panel of leading designers including Morris Nathanson of Morris Nathanson Design, whose interest is �dining as theatre� and providing the setting to achieve it; Karen Daroff of Daroff Design, Inc., a specialist in the future of restaurant design, and Larry Bogdanow of Larry Bogdanow Partners. 2:30 p.m. - 4:00 p.m.      Restaurant Futurists Conference Room 1E14 Star Chefs Take A Turn  Michael Batterberry of Food Arts hosts a panel of chef luminaries from New York and other major markets, discussing what�s new on their palates and plates. From New York: David Burke of Park Avenue Café, Waldy Malouf of the Beacon; from New Orleans, Susan Spicer of Bayona; from Los Angeles, Mary Sue Milliken of Ciudad and Border Cafe; from Chicago, Michael Foley of Printer�s Row; and from Philadelphia, Walter Staib of City Tavern. 4:00 p.m. - 5:00 p.m.     Restaurant Futurists Conference Room 1E09 It�s All About Image  How To Achieve It, How To Keep It Fresh!  This discussion will focus on how to create an image for your restaurant and how to keep it fresh.  A panel headed by Bill Primavera of Primavera Public Relations, will also include Lana Duke of Duke Advertising, who created the �sizzle� for the steakhouse category, Julian Niccolini of The Four Seasons, the quintessential image restaurant, and Gerald Tanaka and David Locke of Marie Callender�s, keeping fresh for 50 years. 4:00 p.m. - 5:00 p.m.     Restaurant Futurists Conference Room 1E12/13 The Future of Tabletops!  This session will focus on how the look of tabletops will continue to change in accord with greater diversity and shifting of culinary and décor styles. The panel headed by Ariane Batterberry includes: Lois Bloom, Lois Bloom Designs;  Liz Neumark, Great Performances;  Adam Tihany, Adam D. Tihany International;  and Clark Wolf, The Clark Wolf Company, Inc, Alan Stillman of Smith & Wollensky and Jeffery Jacobs of The Plaza Hotel.  5:00 p.m. � 8:00 p.m.     Special Event Galleria Culinary Institute of America Alumni Reception: �Retro in the Metro� New York City will experience �Monday Night Fever� at the disco-themed Culinary Institute of America (CIA) Alumni Reception.  In addition to an array of specialty foods, wines, spirits and beverages, this year�s event will feature a lively and entertaining cooking demonstration by CIA professor Chef Jim Heywood and recently retired CIA professor Chef Noble Masi.  Proceeds from the reception benefit student scholarships at the CIA.  Tickets cost $20 per person.  For information, visit Booth 2528. 6:00 p.m. - 9:00 p.m.     Special Event Naples 45 Foodservice Industry Networking Reception  It�s alphabet soup!  and hors d�oeuvres and drinks and more.  Join members of SFM, MAFSI, HFM, FEDA, NAFEM, FCSI and CFSEA for their annual Industry Networking Reception.  Mingle with New York-area corporate and healthcare foodservice professionals and top project consultants, equipment dealers and manufacturer�s reps. Tickets $65.  For more information, visit Booth 2032 or Booth 2431. Tuesday, November 14 9:30 a.m. - 10:20 p.m.     Restaurant Futurists Conference Room 1E12/13 Restaurants and Charity. A Good Mix, But Has It Gone Too Far?  When and how to say no.  A sticky issue that becomes more relevant each year, will be addressed by Dr. Constance Rossum of Management Directives and Azusa Pacific University. Results will be reported from primary research on the industry�s involvement in charitable contributions and plans for giving in the future. 10:00 a.m. � 2:30 p.m.    Competition Level 1, Competition Area Great American Salad Toss Sponsored by Indian Rock Produce 10:30 a.m. - 11:30 a.m.    Restaurant Futurists Conference Room 1E12/13 Food Trends in Hotels, Resorts and Catering A panel of leading authorities will discuss upcoming food trends geographically. Sharing their expertise will be Hans Wandfluh of the Royal Sonesta, Wade Knowles of The Manor and Rodney Stoner of the Greenbrier. 11:30 a.m. - 12:30 p.m.     Restaurant Futurists Conference Room 1E12/13 I Got a Problem.  Get Me a Consultant FAST!  How to identify and work with consultants in various disciplines of the foodservice/hospitality industries. A panel of experts will be chaired by Michael Whiteman of Joe Baum/Michael Whiteman Associates. 2:30 p.m. - 4:00 p.m.      Restaurant Futurists Conference Room 1E12/13 Sustainable Cuisine 2000  A panel headed by Jonathan White of Egg Farm Dairy to include Eve Felder of the Culinary Institute of America and representatives from Chefs Collaborative and the Foundation for Sustainable Cuisine.  Examine how new ways of approaching traditional modalities in farming can work in today�s new economy, bolstered by the internet and overnight delivery! 2:30 p.m. - 4:00 p.m.     Restaurant Futurists Conference Room 1E14 How the Food & Restaurant Media Access us and what They�d Like to see in the Future  A panel of journalists from consumer and trade publications, headed by Bob Lape of WCBS and Crain�s New York Business, will offer some surprising insights into what they would do as restaurateurs in today�s market.

The 85th annual International Hotel/Motel & Restaurant Show (IH/M&RS) will be held Saturday, November 11, through Tuesday, November 14, 2000, at the Jacob K. Javits Convention Center in New York City.  Show hours are 10:00am � 5:00pm daily, except Tuesday, November 14, when the Show closes at 3:00pm.

The IH/M&RS is sponsored by the New York State Hospitality & Tourism Association, the Hotel Association of New York City, and the American Hotel & Motel Association and is managed by George Little Management, Inc. (GLM). 

For IH/M&RS exhibitor information, contact Christian Falkenberg, show manager, at GLM Ten Bank Street, White Plains, NY  10606-1954.  Telephone (914) 421-3296.  FAX (914) 948-6180.  E-mail: [email protected].  For attendee information, contact GLM�s Registration Services Department at (914) 421-3206.  Additional information may be obtained by visiting the IH/M&RS web site at www.ihmrs.com.
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Press Contact: Cathy Fineman/Marianne Delaney. Telephone (914) 421-3312. 
Fax (914) 948-6088. E-mail: [email protected]
 
 
 
 
 

The IH/M&RS is sponsored by the New York State Hospitality & Tourism Association, the Hotel Association of New York City, and the American Hotel & Motel Association and is managed by George Little
Management, Inc. (GLM).